Chana palak masala or Chickpea spinach curry
Ingredients
- 1 red onion (finely chopped)
- 2 tsp ginger garlic paste (or fresh ginger and garlic minced)
- 1 can diced tomatoes
- 1 can chickpeas
- 100ml vegetable broth
- 150g fresh spinach (it’s up to your likening; can be more as well)
- 1 tbsp sunflower oil
- 1 tbsp coriander powder
- 1/2 tbsp turmeric
- 1/2 tbsp cumin
- 1/2 tbsp chili flakes
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp sugar
- a splash of lemon juice
- fresh coriander to garnish
Instructions
- Finely chop the onion, ginger and garlic.
- Heat sunflower oil in a pan and sauté onion until golden.
- Add in the ginger and garlic and cook for about 1 minute (rawness should be gone).
- Add in the coriander powder, turmeric, cumin, chili flakes and stir everything for about 2 minutes (don’t let it get burnt).
- Add in the diced tomatoes, chickpeas and vegetable broth. Bring it to a boil. Once it’s boiling reduce the heat and let it simmer for about 15 minutes.
- Add in the salt, sugar and spinach and let it simmer for another 5 minutes (until spinach “collapsed”).
- Finally, add the gar am masala, give it a stir. Sprinkle the fresh coriander on top.
- Best served with rice, naan or roti.
Nutrition
Calories: 320kcal
Thank you for sharing such a delicious dish!